The first time I heard about fish tacos was probably about five years ago, and my immediate thought was “gross!” Fish and tacos just did not sound like something that should be put together. Ever. But the more I got into cooking, and the more my palate’s horizons began to expand, the more okay I became with the concept of fish tacos. I don’t really remember when or where I first actually tried fish tacos, but I know I loved them and never looked back! I suspect it could be because it’s a lightened up way for me to get my Mexican food fix, which I love and could eat every day of the week!
I’ve made fish tacos many times at home using different recipes and parts of recipes. I have finally gotten it down to a method that I think is very delicious and pretty manageable to make. I like the taco seasoning from one recipe and the salsa and cream from another. I put my own spin on it all by baking tilapia in the homemade taco seasoning and by using whole wheat tortillas. And then of course, fish tacos must have cabbage. It’s like, tradition. (I actually learned on Food Network that using cabbage for fish tacos came out of necessity in Mexico because cabbage is cheap and readily available. Once they started doing it, it just stuck.)
I’ve also created a delicious cilantro lime rice and black bean dish that I serve with my fish tacos. I am pretty proud of it because I think it tastes a lot like Chipotle’s rice with the added yumminess of black beans, which I love! I’ll post that soon so if you want to make it with your fish tacos, or with any other Mexican dish, you can.
Until then, I hope you give the fish tacos a try!
Fish Tacos with Roasted Corn and Avocado Salsa
Makes approximately 4-6 servings
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4-6 tilapia filets, depending on the size
- 1/4 head of cabbage, shredded (or just buy a bag of slaw mix)
- whole wheat or whole grain tortillas
- 1/2 cup reduced fat sour cream
- 1/4 cup green salsa
- 1 T extra virgin olive oil
- 1 cup yellow corn kernels
- 1/2 red bell pepper, chopped
- 1/4 green bell pepper, chopped
- 1/2 small red onion, chopped
- 1/2 – 1 jalapeno, diced
- 1 avocado, chopped
- 2 teaspoons fresh lime juice (about 1/2 of a lime)
Preheat the oven to 425 degrees.
Mix together cumin, coriander, smoked paprika, red pepper, salt, garlic powder, and black pepper in a small bowl. Place a baking rack on top of a baking sheet and lay out the tilapia filets. Coat both sides of the fish with the taco seasoning. Bake the fish for 5-10 minutes on each side, until it’s flaky and no longer pink on the inside, but not shriveled up and dried out. When the fish is done, flake it up together in a bowl for serving.
For the relish, heat the olive oil in a nonstick skillet over medium high heat. Add the bell pepper, jalapeno, onion, and corn (salt and pepper) and cook about five minutes. In a bowl, combine chopped avocado and lime juice. Gently mix together the pepper and corn mixture with the avocado.
For the cream – this is the easiest part – mix together the sour cream and salsa. Done!
Serve with whole wheat tortillas and cabbage. So delicious!